Modifying Food Texture. Vol.1

Modifying Food Texture, Volume 1: Novel Ingredients and Processing Techniques discusses texture as an important aspect of consumer food acceptance and preference, and the fact that specific consumer groups, including infants, the elderly, and dysphagia patients require texture-modified foods.

Topics covered include ingredients and processing techniques used in texture modification of foods, an overview of food texture issues, the novel use of processing techniques for texture modification, and the uses of food ingredients in texture-modified foods.

Auteur
Dr. Jianshe Chen is a senior lecturer and associate professor in Food Science at the University of Leeds, UK. He is fellow of the Institute of Food Science & Technology (IFST), serving the committee of IFST North England Branch, and the Royal Society of Chemistry Food Group committee. He is editor of the Journal of Texture Studies and a member of editorial board of Food Digestion. He is also a visiting professor to Tianjin University of Science and Technology (China) and China Jiliang University. Prior to his job in Leeds, he had worked as a research scientist in National Starch and Chemical, post-doctoral research fellow in the University of Leeds and the University of Hull (UK), and a lecturer in Zhejiang Gongshang University (China). Andrew Rosenthal started at Coventry University in August 2013 after nearly 25 years at Oxford Brookes University. He is a Food Scientist with research interests in the functional properties of food components and how they contribute to food texture. To this end he has worked on rheological, surface and thermal properties of food materials along with an interest in their sensory properties. As an educationalist he has undertaken pedagogic research arising from a passion for e-learning and the teaching of transferable skills to science undergraduates. Following a HEFCE teaching assessment, Andrew gained FDTL funding to develop what was recognised as good practice in the creation of a Food Video Library - the footage (now on DVD) is available on request for the teaching of food processing operations.

Texte du rabat

. Modifying Food Texture, Volume 1: Novel Ingredients and Processing Techniques discusses texture as an important aspect of consumer food acceptance and preference, and the fact that specific consumer groups, including infants, the elderly, and dysphagia patients require texture-modified foods. . Topics covered include ingredients and processing techniques used in texture modification of foods, an overview of food texture issues, the novel use of processing techniques for texture modification, and the uses of food ingredients in texture-modified foods.

Contenu

Preface Part One Food texture: an overview 1 Introduction: an overview of the importance of food texture modification * Jianshe Chen, University of Leeds, UK

• Part Two Novel use of food ingredients for food texture modification 2 Emulsifiers as food texture modifiers * Lin Chen, Guangdong University of Technology, China
• 3 Proteins as food texture modifiers * Christos Ritzoulis, ATEI of Thessaloniki, Greece
• 4 Enzymes as food texture modifiers * Alan Kelly, University College Cork, Ireland
• 5 Oils, fats and fat replacers as food texture modifiers * Bahareh Emadzadeh, Research Institute of Food Science and Technology (RIFST), Iran
• Part Three Novel processing techniques for food texture modification 6 Improved thermal processing for food texture modification * Brijesh Tiwari, Teagasc Food Research Centre, Ireland
• 7 Emulsion and emulsification for structure and texture development * David McClements, University of Massachusetts, USA

*8 Phase behaviour of biopolymers and controlled phase separation for texture modification

*Hassan Firoozmand, Ryerson University, Canada

• 9 Food gels in texture-modified foods * Magnus Hattrem, Norwegian University of Science and Technology, Norway
• Part Four Modifying the texture of specific food commodities 10 Texture of breakfast cereals and extruded products * Frederic Robin, Nestlé
• 11 Texture modification of soy-based products * Xiao-Quan Yang, South China University of Technology, China *